Malolactic fermentaion (ML), the secondary fermentation of winemaking, is a method for reducing total titratable acidity by reducing the amount of malic acid and converting it into the softer lactic acid. The effect is to soften the overall character of the wine and allow it to develop more complexity, mellowness and body. The process also results in the microbial stability of the wine because one of the key nutrients of spoilage bacteria is removed. Adding a ML culture is very desirable in the production of red wine to minimize the possibility of having wine carbonate in the finished bottle.
